1Preheat cooker on HIGH (when using non ceramic style sc bowl)
2Sprinkle chops with salt and pepper
4Transfer to slow cooker
5Combine wine, mustard and tarragon in a separate bowl
6Pour over chops
7Place lid on with tea towel
8Cook on LOW for 1 hour 15 mins
9Turn chops and cook for a further hour on HIGH with tea towel
10Remove chops and foil wrap together.
11Add cream and shallots to cooker and combine on HIGH. NO LID.
12In ten or fifteen minutes your sauce will be thickened.
13Plate chops and drizzle sauce over serving with lettuce and lemon.
Submitted by Simon Christie
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